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Carrot Cake Loaf

September 28, 2023 by Maddie & Jules

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This is our mom’s famous carrot cake recipe, but in a quick loaf form. The carrot cake loaf comes together in one bowl and is one of the simplest recipes (we promise it’s pretty much fool-proof). After the cake finishes baking, we spread a generous layer of cream cheese frosting on top. This is everyone’s favorite carrot cake for good reason and this version in loaf form is no exception. 

  • Tips for the perfect carrot cake
  • Carrot Cake Ingredient Notes
  • Recipe Outline for the Carrot Cake Loaf:
    • Cream Cheese Icing
    • Assembly
  • Carrot Cake FAQs
    • 1. Can I use pre-shredded carrots for this recipe?
    • 2. Can I omit the crushed pineapple?
    • 3. Can I use a different frosting instead of cream cheese icing?
    • 4. How should I store leftover carrot cake loaf?
    • 5. Can I freeze this carrot cake loaf?
    • 6. Can I use a different type of oil in the recipe?
    • 7. Can I make this recipe into cupcakes instead of a loaf?
    • 8. Can I reduce the sugar in this recipe?
    • 9. How do I know when the carrot cake loaf is done baking?
    • 10. Can I add nuts or raisins to the carrot cake loaf batter?
  • Carrot Cake Recipe
carrot cake loaf

Tips for the perfect carrot cake:

  1. Carrots – do not buy the pre-grated carrots. These carrots are too thick and dry for the cake. They will sit inside the cake as a mix-in instead of melting into the cake layers for a perfectly moist carrot cake sponge.
  2. Crushed pineapple – we know this sounds like a strange ingredient but trust us, this makes the cake. Buy one of the small cans, drain it slightly, and place 4 oz into the batter. As the cake bakes, the pineapple releases juice and acidity into the cake that makes for balanced, moist layers.
  3. Cream cheese icing – yes, you can use other icing here but why would you? Cream cheese is the perfect pairing for a carrot cake. You could also use our brown butter version here.
carrot cake loaf ingredients

Carrot Cake Loaf Ingredient Notes:

1. Vegetable Oil: Provides moisture and richness to the cake. Its neutral flavor allows the carrot and spices to shine.

2. Sugar: Sweetens the cake and contributes to its texture. It also helps keep the cake moist.

3. Eggs: Act as a binder and provide structure to the cake.

4. Flour: The main dry ingredient, providing structure and stability to the cake.

5. Baking Powder and Baking Soda: Leavening agents that help the cake rise. Baking powder provides an initial rise, while baking soda reacts with the acidic ingredients (like pineapple) for additional leavening.

6. Salt: Enhances the flavor of the cake and balances the sweetness.

7. Ground Cinnamon and Ground Cardamom: These spices add warmth and depth of flavor. Cinnamon is a classic complement to carrot, and cardamom adds a unique twist.

8. Grated Carrots: The star ingredient, providing natural sweetness and moisture to the cake. Freshly grated carrots are much better than pre-grated carrots since they are moister.

9. Unsweetened Coconut Flakes: Adds texture and a subtle coconut flavor to the carrot cake.

10. Crushed Pineapple: Unconventional but crucial for moistness. The pineapple also gives it a fruity tangy note.

carrot cake loaf

Cream Cheese Icing:

11. Butter: Provides richness and creaminess to the frosting. We use softened, salted butter

12. Cream Cheese: The perfect pairing for carrot cake due to its tangy, creamy texture that complements the sweetness of the cake.

13. Salt: Balances the sweetness and enhances the overall flavor profile.

14. Almond Extract (Optional) and Vanilla: Adds depth of flavor. Almond extract provides a subtle nuttiness that complements the other ingredients.

15. Powdered Sugar: Sweetens and thickens the icing, providing a smooth, spreadable texture.

Recipe Outline for the Carrot Cake Loaf:

Preheat oven to 350 degrees.

  • Grease and line 8×4” loaf pan (medium loaf pan) with parchment paper.
    • Proper preparation ensures easy removal of the cake after baking.
  • In a large bowl, whisk together oil and sugar. Add eggs one at a time until well combined.
    • This step ensures even distribution of ingredients and creates a smooth, cohesive batter.
  • Add dry ingredients and mix until just combined.
    • Avoid overmixing, as it can lead to a tough texture. Stop once the ingredients are incorporated.
  • Add in pineapple and grated carrots and mix until just combined.
    • These ingredients provide moisture and flavor. Gently fold them in to maintain their texture.
  • Pour into prepared loaf pan and bake for 50 minutes depending on thickness or until a toothpick comes out clean.
    • Baking time may vary, so use a toothpick test to ensure the cake is fully cooked.
carrot cake loaf

Cream Cheese Icing:

  • In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese.
    • Softening the ingredients ensures a smooth, lump-free icing.
  • On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes).
    • Whipping incorporates air, resulting in a light, creamy texture.
  • Add salt, almond extract, and vanilla. Whip until combined.
    • These flavorings enhance the overall taste of the icing.
  • On low speed, add the powdered sugar ½ cup at a time.
    • Gradual addition prevents clumps and ensures a smooth consistency.
  • Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes).
    • This final step creates a creamy, spreadable icing.

Assembly:

  • Spread icing over the cooled loaf in an even layer.
    • Ensure the cake is fully cooled before applying the icing for the best texture and appearance.
carrot cake loaf

Carrot Cake Loaf FAQs:

1. Can I use pre-shredded carrots for this recipe?

It’s recommended to hand-grate the carrots for optimal texture and moisture. Pre-shredded carrots are often too thick and can result in a drier cake.

2. Can I omit the crushed pineapple?

While it may seem unusual, the crushed pineapple is crucial for moistness and flavor. It releases juices and acidity during baking, creating a perfect cake.

3. Can I use a different frosting instead of cream cheese icing?

While you can use other types of icing, cream cheese is a classic and highly complementary choice for carrot cake. Brown butter icing is another delicious option.

4. How should I store leftover carrot cake loaf?

Store the cake in an airtight container for up to 3 days. 

5. Can I freeze this carrot cake loaf?

Yes, you can freeze the cake (without the icing) for up to 2-3 months. Thaw it overnight in the refrigerator before serving.

6. Can I use a different type of oil in the recipe?

Vegetable oil is recommended for its neutral flavor and moisture content. You can try other neutral-flavored oils like canola or grapeseed as substitutes.

7. Can I make this recipe into cupcakes instead of a loaf?

Absolutely! Adjust the baking time to about 20-25 minutes for standard-sized cupcakes.

8. Can I reduce the sugar in this recipe?

While you can slightly reduce the sugar, keep in mind that it plays a role in both sweetness and texture. Adjusting it may alter the final result.

9. How do I know when the carrot cake loaf is done baking?

Use the toothpick test. Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.

10. Can I add nuts or raisins to the carrot cake loaf batter?

Absolutely! Chopped nuts or raisins can be folded into the batter for added texture and flavor. Use about 1/2 to 1 cup, if desired.

carrot cake loaf

Carrot Cake Loaf Recipe:

carrot cake loaf
Print

Carrot Loaf Cake

Prep Time 20 minutes minutes
Cook Time 50 minutes minutes
Total Time 1 hour hour 10 minutes minutes
Servings 8

Ingredients

  • 3/4 cup vegetable oil
  • 1 cups sugar 200 g
  • 2 large eggs room temperature
  • 1 cups flour 120 g
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoons ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1 1/2 cups grated carrots*
  • ½ cup unsweetened shredded coconut fine
  • 1/2 small can crushed pineapple lightly drained (4 oz)
  • *peeled and grated by hand. We find the pre-shredded carrots are too dry and large

Cream Cheese Icing:

  • 1/2 stick softened salted butter
  • 1/2 stick softened cream cheese 4 oz
  • ¼ teaspoon salt
  • 1/4 teaspoon almond extract optional
  • 1 teaspoon vanilla
  • 2 cups powdered sugar

Instructions

  • Pre-heat oven to 350 degrees.
  • Grease and line 8×4” loaf pan (medium loaf pan) with parchment paper
  • In a large bowl, whisk together oil and sugar. Add eggs one at a time until well combined
    carrot cake batter
  • Add dry ingredients and mix until just combined
    carrot cake batter
  • Add in pineapple and grated carrots and mix until just combined
    carrot cake batter
  • Pour into prepared loaf pan and bake for 50 minutes depending on thickness or until a toothpick comes out clean
    carrot cake loaf

Cream cheese icing:

  • In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
  • On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
  • Add salt, almond extract, and vanilla. Whip until combined
  • On low speed, add the powder sugar ½ cup at a time
  • Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)
    carrot cake loaf
  • Spread icing over the cooled loaf in an even layer

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Filed Under: Bread, Recipe

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Reader Interactions

Comments

  1. Victoria R.

    October 17, 2023 at 1:22 pm

    Can I use desicated coconut on this recipe? Coconut flakes is a hard find here in my country though there is abundance of it but we always find the desicated ones readily available. Thank you!

    • Maddie & Jules

      October 18, 2023 at 3:13 am

      Yes! Those are perfect. We use shredded.

  2. Shairose Lila

    October 24, 2023 at 6:40 am

    Tasty but found it to be quite oily.
    Wondering if the 1 cup flour isn’t a typo?
    Thanks!

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